Creamy White Chocolate Raspberry Cheesecake

If you're looking for a show-stopping dessert that’s both elegant and indulgent, this Creamy White Chocolate Raspberry Cheesecake is exactly what you need. With a velvety smooth texture, bursts of raspberry, and rich white chocolate swirled in every bite, it’s perfect for holidays, special occasions, or simply treating yourself.

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

For the filling:

3 (8 oz) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
6 oz white chocolate (melted and cooled slightly)
1 cup fresh or frozen raspberries

For the raspberry swirl:

1/2 cup raspberries
1 tablespoon sugar

Preparation:

Make the crust:
Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan. Bake at 325°F (160°C) for 10 minutes, then let cool.
Prepare the raspberry sauce:
In a small saucepan, combine raspberries and sugar over medium heat. Cook until the mixture thickens slightly, then strain to remove seeds. Set aside to cool.
Make the cheesecake filling:
Beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla, sour cream, and melted white chocolate until fully combined.
Assemble the cheesecake:
Pour half of the batter over the crust. Drop spoonfuls of raspberry sauce over the batter, and swirl gently with a knife. Repeat with remaining batter and more raspberry sauce, swirling again on top.
Bake:
Bake at 325°F (160°C) for about 55–65 minutes, or until the center is set. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (or overnight).
Serve:
Garnish with fresh raspberries and white chocolate shavings if desired. Slice and enjoy!